Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9809-9816

  Shen, Fei ^a   Niu, Xiaoying ^a   Yang, Danting ^a   Ying, Yibin ^a   Li, Bobin ^b   Zhu, Geqing ^b   Wu, Jian ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b Shaoxing Testing Institute of Quality Technical Supervision   (China)

Author keywords

amino acids; Chinese rice wine; FT NIR spectroscopy; HPLC; partial least squares regression; quantitative detection

Indexed keywords

CHINESE RICE WINE; FT-NIR SPECTROSCOPY; HPLC; PARTIAL LEAST-SQUARES REGRESSION; QUANTITATIVE DETECTION;

ARGININE; CALIBRATION; FOURIER TRANSFORMS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; ORGANIC ACIDS; REGRESSION ANALYSIS; WINE;

AMINO ACIDS;

ARTICLE; CALIBRATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; THEORETICAL MODEL; WINE;

CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MODELS, THEORETICAL; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WINE;

EID: 77956260942     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1017912     Document Type: Article

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